Watercress, Edamame, and Fennel Salad

Every ingredient in this salad is nutritious and tasty. Watercress, packed with antioxidants and phytonutrients, blends well with the other elements to create an explosion of flavors and textures. If you can’t find Brazil nuts, use chopped walnuts.

Recipe Instructions:
Bring a pot of salted water to a boil and add edamame. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold running water, and drain thoroughly.
Discard coarse stems from watercress. Place watercress in a bowl of cold water. Halve fennel lengthwise and remove core; cut crosswise into thin slices and add to watercress.
In a small bowl, whisk vinegar, mustard, Aleppo pepper (if using), salt, and black pepper. Add 4 tablespoons olive oil in a thin stream, whisking constantly. Taste and add more oil if desired. Stir in half the chives.
Drain and spin dry watercress and fennel. Place in a large bowl along with edamame and artichoke slices. Toss gently. Add dressing and most of Brazil nuts; toss gently but thoroughly. Serve, garnished with remaining nuts and chives.